Vegan Strawberry Cupcakes

This strawberry cupcake recipe is from The Joy of Vegan Baking. This was the first recipe I ever tried from this book and my first experience with vinegar too. I was surprised that it didn’t taste anything like vinegar. It was very sweet for me, so I would reduce the sugar quantity of sugar when I bake it the next time. Earlier I had this doubt if reducing or increasing the quantity of sugar in a recipe would affect the end product, but recently I got it clarified. Day before yesterday I baked some blueberry muffins (using vinegar) from the same book and the sugar mentioned in the recipe was 3/4 to 1 cup and I chose to add 3/4 cup because of the experience with the strawberry cupcakes. The muffins came out very good and we were okay with sweetness. For some it may be very less but we were fine with it. I wanted to bake these muffins once again (I’ll mention the reason when I post that recipe) and added some more sugar, little more than 3/4 cup but less than 1 cup. Again the muffins turned out good. So I’m sure you can play with the sugar measurement in this strawberry cupcake recipe too because it’s pretty similar to the blueberry muffins recipe.

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Vegan Strawberry Cupcakes Recipe

Prep Time

Cook Time

Makes

15 Mins

45 Mins

12-16 Cupcakes OR Two 9 Inch Layers

Author

Category

Method

Madhuram

Cupcakes

Baking

Vegan Strawberry Cupcakes5.0 from 7 reviews

Can a cupcake made with vinegar taste so good? Yes! Sure! Try these vegan strawberry cupcakes and you will know what I mean.

Preheat the oven to 350F/180C for 15 minutes. Grease/line a muffin tin or grease a 9 inch loaf pan.

In a large bowl combine together the flour, baking soda and sugar.

In another bowl, mix the oil, vinegar and vanilla. I pureed the strawberries in a blender, because I was not sure if my son would like to bite of chunks of strawberry in the muffin. Add the pureed strawberry also to the oil mixture and stir to combine.

Create a well in the center of the dry ingredients and add the wet ingredients. Stir together but do not over stir.

Pour the batter into the prepared muffin tins. I got exactly 12 muffins.

Bake for about 22 minutes or until a toothpick inserted into the center comes out clean. If baking a loaf bake it for 40-45 minutes and check for the doneness.

Remove from the oven and place on a wire rack to cool. When cool, frost the cupcakes and top each with a whole strawberry.

My Notes:

The original recipe had 1 cup of sugar, but I felt that it was very sweet for us. So I have made it as 3/4 to 1 cup.

Also the time mentioned in the recipe for muffins was 30 minutes, but mine was done around 22 minutes itself. The time mentioned for the loaf was 1 hour, but I have reduced it to 40-45 minutes. I have tried a couple of recipes from this book, they all turn out good, but there is some difference in the time it bakes. Mine always bakes at least 8-10 minutes earlier than the time mentioned in the recipe. Maybe it’s my oven! Anyway just watch out.

The top of the cupcake was slightly crispy than soft. I think that’s because of the sugar. Since we are not creaming the sugar in this recipe, I think the sugar tends to be in a semi-crystal state, forming a crust like thing. But in the blueberry muffin recipe also I did not cream the sugar, but it did not have the crusty top. It was so good and light. I can’t wait to post that recipe here.

I used a food processor to puree the strawberries. It was a wide base 1 cup mini bowl. I didn’t have to add water at all. If you use a blender I think adding little water would be necessary and I’m sure that it would not affect the result in any way.

This recipe looks great! Mine is in the oven now. I used Namaste flour (gluten free) and unfiltered apple cider vinegar. The batter was pretty dense, I hope it turns out well. I put the strawberries in the 1 cup processor and since I mixed the oil, vanilla and vinegar in a measuring cup, I just poured that into the processor to mix, so that might have something to do with it.

i can’t believe how amazing these are. i always wanted to learn more about vegan baking and after graduating culinary school, i want to build my following with rich foods that tsate amazing sans dairy. i wanted a lower glycemic result so i used 3/4 cup agave nectar instead of sugar. i may try it again with splenda instead. i used fresh strawberries and did a cup of puree of that. i may try it with chunkier strawberries. i made them in cupcake form but they were so fluffy and light i call them the moistest muffins ever. can’t wait to try more of your recipes and glad i discovered your website. thanks again. btw i thought about using apple cider vinegar but since i had both, i stuck with white vinegar per recipe. overall, one of the best, most accurate recipes i’ve found in years. seriously. bravo!

My cake was perfect… My first perfect cake. I used 1 cup white flour and 1/4 cup whole wheat flour & baked for appx 45 minutes. The taste was on point. However, next time I may use less than 3/4 cup of sugar due to sweetness